The Worldwide Flavors Of Black Tea
Good guys wear white hats in Western movies, but the opposite is true when we consider Black tea. Here black tea is certainly the good guy among all the varieties of tea.
Botanically, the leaves of Camellia Sinensis plant produce all kinds of real tea. Among four popular varieties of tea, black tea is the most oxidized of all followed by Oolong, Green tea and White tea. What a great difference can be brought about by a little variation of oxygen and sunlight! Western shores are mostly ignorant about White tea.
In whatever form the leaf makes it to market, the flavor is largely the result of the region from which it came and the processing used there. The leaves of black tea are plucked, washed and dried and then packed in bags either as a whole leaf or in parts.
The biggest producer of tea is China near Mount Wu Yi, in the Fujian Province. One style, the Lap Sang Sou Chong, is dried by holding the leaves over burning pine. The result is a delightfully strong, smoky flavor. Another style, the Yunnan hails from the Yunnan province and this variety has rich flavor and is dark and malty.
India is one of the largest producers of tea for centuries with two prominent varieties – Assam and Darjeeling. These two places are equally famous as the tea from them. Assam is full-bodied and with a distinctive astringency that prompts many to dilute it with milk. The Darjeeling from West Bengal is more delicate, but still a very robust tea. It makes a perfect breakfast drink due to its slightly spicy flavor.
Initial efforts to grow tea in Ceylon (now known as Sri Lanka) in the 18th century were met with utter failure. But the growers persisted and tea drinkers around the world are the beneficiaries. The black Ceylon teas grace many fine tables in their home country and throughout the world.
Vietnam has recently made efforts to join the ranks of major producers. The light aroma of a Vietnamese black is deceptive. This dark brew has a wonderful taste that is the real deal.
The black tea of Turkey would be the delight of every aficionado. This mahogany colored brew hails from the Rize province on the eastern coast. It is prepared in a samovar and served up ‘koyu’. Why not get a few sips of it and get the flavor translated to you and get ready for a sweet jolt!
Several traditional and modern blends also partner in an excellent way with Black tea. A favorite is the famed Earl Grey Tea (named after its 17th century promoter) is a fragrant, slightly sweet blend that obtains its distinctive taste from tasty bergamot oil.
You have the opportunity to enjoy every flavor, so try many types of black tea either straight or flavored. Enjoy!
